* This recipe was developed for the Saladmaster Healthy Cooking System. To use this recipe without one, just dice the first 4 veggies. Start to finish time will be about 45 minutes to 1 hour (prep and cook time both extended).
1 lb. organic grass-fed ground beef (can substitute with 2 cups cooked quinoa to make vegetarian)
1 small red onion
1 large sweet potato
1 large zucchini
1 large yellow squash
1 1/2 cups chopped kale
1 bunch cilantro
1 can black beans
1-28 oz can diced tomatoes in juices
1 jar Frontera Texas Chili Starter*
For garnish (optional):
Diced green onion
Shredded cheddar cheese (cut on #1 cone)
Heat 7 quart on medium high and add ground beef. While it browns, cut veggies on Saladmaster. Wedge onion into 4 pieces, and remove ends from zucchini and squash. Cut onion, sweet potato, zucchini, and squash on #3 cone for a chunky chili or #2 cone for smoother (I like #3 cone). Add veggies to browned and crumbled beef along with 1 tablespoon salt, tomatoes and chili starter. Stir, turn to medium, cover, and cook for about 15 minutes (turn to low when clicks). In the meantime, chop kale, jalapeno, and drain and rinse black beans. Add to veggie mixture and continue to cook until all veggies are soft, about 10 minutes longer. Adjust seasoning and serve with garnishes.
*if not using Frontera chili starter, add an extra can diced tomatoes and a packet of chili seasoning (that whole line of products is REALLY good and worth it though).
Serves 6, start to finish in under 30 minutes!!